Some of you who follow Wedge in the Round know that next week I’ll be attending classes at the Cheese School of San Francisco. Kirsten Jackson-Ellis writes the great blog, it’s not you, it’s brie and recently taught a tasting there. Here’s an excerpt from her experience. I don’t care for whiskey (much) but this looks like it was a fabulous event!
Photo: it’s not you, it’s brie
Southern cheese, my friends, has arrived. Or rather, it has been thriving, and the rest of us are finally noticing its presence. This last Sunday I taught the Cheese School of San Francisco’s first Southern Cheese & Spirits Class. Quite an honor. It was great. We ate. We drank. We marveled at the jug of corn whiskey.
The idea of the class arose one day when I was telling Kiri Fisher, co-owner of the Cheese School, how excited I was about the region and its dairy goodness as a result of my cheese book research, a friend from Tennessee who’s introducing me to its bounty, and a new distributer to the bay area bringing in southern cheese. We were chatting right before I was about to start teaching a class, and I was just rambling my little heart away when Kiri said, “You know, I like the idea of a southern cheese class.”
The full story and many images to be found via southern cheese, whiskey, cheese and whiskey pairing, cheese class.